Guinness Brownies

Raise a pint to your new favorite brownies. A double hit of extra stout beer in the batter and the frosting brings a tangy, hop-filled punch you never knew you needed. Find more boozy baking inspiration in our July/August 2020 issue!

Guinness Brownies
Makes 12 to 16 brownies
  • 2 cups (480 grams) Guinness Extra Stout
  • 12 ounces (340 grams) 70% cacao bittersweet baking chocolate bars, finely chopped (about 2 cups)
  • 2 teaspoons (4 grams) espresso powder
  • 1½ cups (300 grams) granulated sugar
  • 1 cup (227 grams) unsalted butter, melted
  • ¼ cup (55 grams) firmly packed light brown sugar
  • 4 large eggs (200 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2 teaspoons (8 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • Malted Frosting (recipe follows)
  • Garnish: bittersweet chocolate shavings
  1. In a small saucepan, bring Guinness to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, until reduced to 1 cup, about 35 minutes. Remove from heat, and let cool for 30 minutes.
  2. Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with cooking spray; line pan with parchment paper, letting excess extend over sides of pan.
  3. In the top of a double boiler, combine chocolate and espresso powder. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth.
  4. In a large bowl, whisk together granulated sugar, melted butter, brown sugar, eggs, egg yolk, and vanilla until well combined. Add chocolate mixture and ¾ cup (160 grams) reduced Guinness, whisking until well combined. (Reserve remaining reduced Guinness for Malted Frosting.)
  5. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to sugar mixture, whisking until well combined. Spoon batter into prepared pan; using a small offset spatula, smooth into an even layer.
  6. Bake until a wooden pick inserted in center comes out with a few moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack.
  7. Using excess parchment as handles, remove from pan. Spoon and spread Malted Frosting onto cooled brownies as desired. Garnish with chocolate shavings, if desired, and cut into bars.
PRO TIP: Any leftover reduced Guinness can be gently brushed over brownies before spreading on the frosting.

Guinness Brownies
  • ⅔ cup (150 grams) unsalted butter, softened
  • ½ teaspoon (1.5 grams) kosher salt
  • 3¾ cups (450 grams) confectioners’ sugar
  • ½ cup (64 grams) malted milk powder
  • 1½ teaspoons (3 grams) espresso powder
  • 3 to 3½ tablespoons (37 to 43 grams) reduced Guinness Extra Stout (reserved from Guinness Brownies [recipe precedes])
  • 1 teaspoon (4 grams) vanilla extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth and creamy, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add confectioners’ sugar, milk powder, and espresso powder, beating just until combined. Beat in reduced Guinness and vanilla; scrape sides of bowl. Increase mixer speed to medium, and beat until fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.


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